Lunch Menu

Our menus change with the seasons. Chef Felicia McMillan sources seasonal ingredients from our local farm friends and farmers markets to create exceptional renderings of classic Southern dishes.

Starters

Seasonal Dips and Spreads 12
three selections in nifty jars with crackers and crostini (please ask your server)

Buttermilk-Fried Green Tomatoes 8
with blue cheese sauce, bacon and Voodoo Sauce™

Artichoke Dip 9
with crisp crackers

Voodoo Pig Bread 11
local pulled pork with Voodoo Sauce,™ Goat Lady chèvre, red onion and fresh cilantro toasted on thick slices of ciabatta

Chicken Tomato Basil Soup cup 5 bowl 6

Sandwiches & Salads

Burger 11
served with cheddar, blue or pimento cheese and hand-cut fries*

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon, pimento cheese and Texas Pete® fried onions, served with hand-cut fries

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries

Grilled Salmon Wedge Salad 14
with tomatoes, capers, lemon, onion, hardboiled egg and crackers over a wedge of iceberg lettuce; choice of dressing*

Roasted Chicken Salad 12
with baby spinach, Goat Lady chèvre, sliced pear and spiced pecans tossed with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed green

Housemade Salad Dressings

Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic , Lemon-Mustard Vinaigrette, Honey Mustard

Sides

$3.50 each

Voodoo Deviled Eggs, White Bean Puree, Drop Biscuit Du Jour, Creamy Grits, Collard Greens Mashed Potatoes, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow,  Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Spring Into Summer

April 11–June 5

Flash-Fried Artichoke Hearts 8
with a side of roasted tomato cream

Crispy Potato Cakes 12
with smoked salmon and dill crème fraiche

Strawberries and Dandelion Greens 7
tossed with almonds, housemade cheese and strawberry vinaigrette

White Bean & Sausage Soup cup 5 bowl 6
with rosemary

Cream of Asparagus Soup cup 4 bowl 5

Springtime Salad 11
local Bibb lettuce with strawberries, grilled asparagus, sunchoke pickles, shaved Parmesan and toasted walnuts, tossed in a balsamic vinaigrette

Hot Ham & Havarti Sandwich 11
with spicy brown mustard and Creole mayonnaise; one side

Roasted Chicken & Mushroom Pasta 13
with cheese stuffed tortellini and dandelion greens in a roasted tomato cream sauce

Slow-Roasted Pork Belly 14
NC pork seared and served atop white bean puree with strawberry chutney; two sides

Artichoke Corn Cakes 12
with sour cream; two sides

Trillium Baked Salmon 15
with a creamy horseradish-smoked salmon crust; two sides*

Plates

Local Pulled Pork on Johnny Cakes 13
with Voodoo Sauce ™; two sides

Shrimp & Grits 14
wild-caught American shrimp, andouille sausage, onions and tasso ham gravy over Old Mill of Guilford grits

Black Bean Cakes 11
with sour cream & corn relish; two sides

Chef’s Selection of Fresh Fish market price
(please ask your server)*

Cornmeal Crusted Carolina Catfish 14
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon 14
(also available with Texas Pete ® glaze); two sides*

Jambalaya 13
with Cajun spiced rice, wild-caught American shrimp, chicken and andouille sausage

Suffolk Chicken 13
grilled chicken breast over fried grit cake with country ham cream sauce; one side

Herb Grilled Chicken Breast 13
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye 16
Black Angus beef with Texas Pete® fried onions; one side*

Vegetable Plate
your choice of sides

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.